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4 c. diced, cooked chicken
2 c. diced celery
1 (4 1/2 oz.) can whole
drained mushrooms
1/2 c. toasted pecan halves
4 slices crisp bacon, crumbled
1 c. mayonnaise or salad
1 c. sour cream
1 1/2 tsp. salt
2 Tbsp. lemon juice

Combine in large bowl the cooked chicken, celery,
mushrooms, drained, toasted pecans and bacon. Blend mayon-
naise, sour cream, salt and lemon juice. Add to chicken
mixture and toss lightly until mixed. Chill in refrigerator.
Serve on lettuce leaves. Makes 6 to 8 servings.
To toast pecans in a shallow pan in moderate oven for 15
minutes, stir once, watch carefully.

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